2.4. Drip loss evaluationDrip loss

2.4. Drip loss evaluation
Drip loss (DL) on thawing and after cooking was determined
based on a method adapted from Campan˜one, Roche, Salvadori, and
Mascheroni (2002), where DL was expressed as:
DL ¼ ½ðW0 WFÞ=W0 100ð%Þ (1)
W0 is the initial sample weight (in grams) andWF is the final sample
weight (in grams). The loss in moisture of thawed shrimp was
determined through the weight of shrimp before and after thawing
and expressed as % thawing loss (Eq. (1)). Shrimp samples were
thawed in a cold room (4 C) for 24 h (Regenstein, Lu, &Weilmeier,
1993) and drip loss after thawing (DLT) was calculated.